Manhattan-Style Clam Chowder
Nutrition
Calories: 178 kcalCarbohydrates: 30 gProtein: 24 gFat: 11 gSaturated Fat: 11 gCholesterol: 34 mgSodium: 332 mgFiber: 10 gSugar: 13 gVitamin A: 27.7 IUCalcium: 82 mgIron: 23 mg
Ingredients
- 1 cup water
- 24 whole chowder clams well scrubbed or 1-1/2 cups canned minced clams juice reserved
- 2 oz Canadian bacon finely chopped (about 1/3 cup)
- 16 oz potatoes peeled and cut into 1/3" cubes
- 1 2/3 cups diced onion
- 1 cup diced celery
- 28 ozs canned tomatoes jucie reserved, coarsely chopped
- 2 cups clam juice reserved from the clam juice cooking liquid
- 1/4 oz bay leaf one bay leaf
- 1 tbsp finely chopped fresh parsley
- 1 tbsp sugar
- 1/2 tsp dried thyme leaves
- 1/2 teaspoon Freshly ground pepper
Instructions
- If you are using fresh clams, place the water and the clams in a large kettle with a lid. Bring the liquid to a boil in the uncovered pot, then lower the heat to medium, cover the kettle, and cook the clams until they open. With tongs or a slotted spoon, remove the clams from the liquid as they open (discard any that have not opened after 7 minutes of steaming). Reserve all the liquid. When the clams are cool enough to handle, remove the meat from the shells. (If the shells are intact and nice-looking, you can separate the halves, boil the shells in water to remove all traces of fishiness then dry and store them for use as hors d'oeuvre containers
- Finely chop the clam meat, and set it aside (refrigerate the clams if you will not be using them within 1/2 hour). You should have about 1-1/2 cups of chopped clams, but a little more or less will not matter. If you are using canned clams, drain them, set them aside, and reserve the liquid.
- Strain the clam juice from the cooked live clams through several layers of cheesecloth or a fine-meshed sieve into a 2-cup measuring cup, and set the juice aside. If necessary, add water to make 2 cups of liquid.
- To prepare the chowder, in a 5-quart or 6-quart pot or Dutch oven with a nonstick surface, cook the Canadian bacon for about 1 minute, stirring it constantly.
- Except for the reserved clams, add all of the remaining soup ingredients, including the reserved tomato liquid. Bring the chowder to a boil, reduce the heat to medium-low, and simmer the chowder for 15 minutes.
- Add the reserved clams, simmer the soup for another 15 minutes, remove the bay leaf, and serve the chowder.